CHILI MAC AND CHEESE (30 MINUTE MEAL) | MOM ON TIMEOUT

Chili Mac and Cheese (30 Minute Meal) | Mom On Timeout image

Provided by @MakeItYours

Number Of Ingredients 17

8 ounces elbow macaroni pasta (uncooked, dry)
1 pound lean ground beef
1 medium yellow onion (diced)
2 garlic cloves (minced)
1½ tablespoons chili powder
1 teaspoon ground cumin
¼ teaspoon cayenne (optional)
1 teaspoon smoked paprika
½ teaspoon salt
22 ounces crushed tomatoes (use the entire can, juice and all)
8 ounces tomato sauce
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
¾ cup beef broth
1 teaspoon hot sauce
30 ounces kidney beans (2 cans, rinsed well and drained)
8 ounces shredded cheese (for serving)

Steps:

Cook macaroni according to package directions until al dente. Drain and set aside.
While the macaroni is cooking, brown the ground beef in a dutch oven or large, deep skillet over medium heat until mostly cooked through. A little pink is fine.
Add the diced onion and stir to combine, cooking over medium heat until onion is translucent. Add minced garlic and continue cooking for an additional minute.
Stir in the chili powder, cumin, smoked paprika, cayenne (if using) and salt until combined.
Add the crushed tomatoes, tomato sauce, tomato paste, Worcestershire sauce, beef broth, hot sauce and kidney beans.
Bring to a boil, reduce heat and let simmer for 15 minutes, stirring occasionally, or until chili has thickened.
Stir in the cooked macaroni and season with salt and pepper if needed.
Top with shredded cheese, place a lid on the chili mac to melt the cheese or place under the broiler for a few minutes, just until cheese is melted and bubbling.
Serve with desired toppings such as shredded cheese, jalapenos, tomatoes, sour cream, etc.